I had to post about this cake because it is seriously amazing. I have made it twice recently, one as it should be and one as a sheep. First of all, I got this recipe from a video by CupcakeJemma on youtube! If you like cupcakes and other sweet delights (like me) you should definitely go subscribe to her. 🙂 The cake recipe is actually on Jamie Olivers channel riiight here. I didn’t change a thing to the recipe and it is just SO GOOD. I mean… just look at it for yourself…
This cake is so much fun to make! So many delicious components. Lemon buttercream, lemon curd, lemon sponge, and of course the marshmallowy meringue icing! I went out and got a blowtorch just for this cake! I actually might need to do some more meringuey recipes so I can get some good use out of it. If you know any good recipes with a blowtorch let me know in the comments below!
When I saw her Video I felt that I had to make it. There was no way I was going to remember the whole recipe after the video and couldn’t actually find it written anywhere.. so I have written it down. I guess it’s okay for me to write it out for y’all but definitely watch the video if you want to make it. click here to watch it as I haven’t gone into great great detail. 🙂 (Especially if you are using a blowtorch for the first time.)
Lemon Meringue Cake
375g butter softened
6 large eggs
Zest of 6 lemons
375g self raising flour – sifted
2 TBS Milk
2.5 TBS lemon juice
- Preheat oven to 170 degrees celsius and grease and flour 3x 8 inch sandwich tins
- In a stand mixer, beat sugar and butter for about 5 min until very pale and fluffy.
- Mix on low speed and do eggs one at a time.
- Scrape bowl
- Add the zest and flour and mix on low speed
- Add milk and lemon juice on a low speed until all is mixed in
- As evenly as possible divide mixture into the tins and smooth the tops of the cakes with a palette knife
- Bake in preheated oven for 25-30 minutes
Marshmallow meringue icing
175g castor sugar
1/4 tsp cream of tartar
1/4 tsp salt
5TSP golden syrup
1 tsp vanilla extract
2 egg whites
- Put all the ingredients in a bowl over a saucepan with inch of boiling water on a medium-high heat.
- On a high speed whizz all the ingredients with electric beater for about 10 minutes until fluffy and white and stiff and tastes heavenly like fluffy marshmallow clouds.
200g butter softened
450g sifting Icing sugar
2.5 TBS Lemon Juice
- Beat the butter 2-3 minutes medium speed until fluffy and pale.
- Add half icing sugar and mix starting on a slow speed for 2-3 minutes then add the rest..
- Add lemon juice and continue mixing until well incorporated.
5 egg yolks + 2 whole eggs
Zest of 1 Lemon
110ml lemon juice
110g castor sugar
60g cold chopped butter
- Cook over bain marie on a low simmer.
- In a bowl add lemon juice and lemon zest then eggs, then sugar.
- Start whisking over the heat for about 5 minutes, until it is thick and gloopy.
- Take off the heat and add butter and stir until melted. Sift the mixture while still hot.
- Carefully slice the tops of cakes with a serrated knife so that the tops of the cakes are flat.
- Gemma used a 7inch board and also trimmed the outsides of the cakes off, I didn’t and it was fine. But this is because the crust of a cake is often quite dry.
- For the first two layers, spread the Lemon Buttercream to the edge and then on top spread a thick layer of the curd about an inch away from the edge.
- Put the top layer upside down so the surface is perfectly flat from the tin.
- Generously slather the outsides of the cake with the marshmallowy meringue icing, and carefully as the layers are a bit slippy and can easily move about.
- Blow torch the cake – carefully “licking” the cake with the flame just to brown the sugar in the icing. mm Yumyum.
And Voila! There is the recipe! As I said I have pretty much copied straight from the videos but because this is one of my favourite cakes now I couldn’t not share this cake to the world/my new blog. 🙂
Hope you enjoyed reading this and I helped if you are making this cake!